Scrambled Tofu with Nosoya Organic Tofu Plus

Tofu is so controversial! Maybe not on par with Lady Gaga, abortion or the O.J. Simpson trial, but people either seem to love it or hate it. I’m not obsessed with it or anything, but I have a theory that people who hate it have never eaten a batch from a cook who knows what they’re doing.

Tofu is extremely easy to prepare. Scrambled tofu, for example, is much more forgiving than scrambled eggs (it takes way longer to burn). Plus, it’s a total blank canvas. You can literally do WHATEVER you want with it. It works as a stand in for meat and dairy and it’s so satisfying when done properly. “Properly” can mean different things to different people, but if you’re not used to eating it, it means flavored adequately, and possibly substantially (unless you’re using a silken version in a dessert, which is also a great idea).

The other great thing about tofu is, unlike the myriad of semi-healthy meat stand-ins, it’s actually good

for you! No saturated fat. No sodium. No sugar (this is obviously subject to change when prepared). And it is great source of protein! In fact, the brand I bought this time around (Nosoya Organic Tofu Plus) is actually fortified with calcium, riboflavin, various B vitamins, etc, for people who don’t consume animal products on a regular basis. Pretty neat, huh?

There’s so much to love about tofu. But I can admit it; in the wrong hands, it can be down right gross. Slimy and bland are two words that can unfortunately be attributed at times. To avoid this, stick to my simple tofu tips:

1. Avoid big chunks: Unless they’ve been marinated, they’re still going to taste like tofu. Blah.

2. Err on the side of over seasoning: Unless you’re a health nut, you will not appreciate the “natural” goodness of this soybean product.

3. Choose the right firmness: If it’s filling in for dairy, you’ll probably want silken tofu. If it’s subbing for meat, you’ll want firm or extra firm.

4. Give this scrambled tofu recipe a try. I swear you’ll like it, regardless of your history with bean byproduct.

Scrambled Tofu with Nosoya Organic Tofu Plus

Serves 2-4

2 Tbls Extra virgin olive oil

2 Tbls onion, finely chopped

2 cloves garlic, minced

14 oz Nosoya Oragnic Tofu Plus or other tofu variety (one package)

1 Tbls vegetarian chicken seasoning

2 tsp salt

2 tsp chives (more if fresh)

1/8 tsp tumeric

1/8 tsp red pepper flakes (optional)

In large fry pan, heat oil over medium heat. Add onion and garlic and sauté for about 3 minutes.

After removing tofu from package, lightly squeeze out some of the excess liquid. Place in a bowl and mash with a potato masher or crumble with hands.

Add tofu to pan and turn up heat to medium high. Stir in seasonings and fry for several minutes, stirring frequently, until some pieces of tofu begin to brown and most of the moisture is cooked out.

Tips: Try experimenting with different seasonings. If you don’t have turmeric on hand, don’t worry. The main reason I use it is for color. If you want to use the tofu in breakfast burritos, do a Mexican blend of cumin, oregano, cayenne and maybe even a pinch of cinnamon. You could also use this recipe as a stand in for beef crumbles. Just use a vegetarian beef seasoning instead of chicken seasoning and cook until the tofu starts to get a bit rubbery. You definitely don’t have too cook all the moisture out (some people seem to prefer it sort of wet), but it seems a lot meatier to me when it’s dry, and it’s much more palatable for people who aren’t used to eating it.